Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
Today, I want to share one of my all-time favorites: Gluten Free Strawberry Skillet Cake. There’s something magical about a dessert that can go straight from the stove to the table, warm and fragrant, filling your kitchen with the sweet aroma of strawberries and vanilla. I first made this recipe on a rainy afternoon when my nieces came over, and we wanted something cozy yet simple. The result? Sticky, soft cake, bursting with fresh strawberries, and a golden crust that made everyone’s eyes sparkle. I knew right then that this recipe would become a staple in my home.
This Gluten Free Strawberry Skillet Cake is naturally moist, wonderfully tender, and perfect for sharing with family and friends. Whether you’re making it for a casual afternoon treat or a special celebration, it always feels like a warm hug on a plate. I love how it combines the simplicity of a one-pan dessert with the elegance of fresh, vibrant strawberries.
Why I Love Making This Recipe
There’s something so satisfying about a skillet cake. First, it’s simple. No fancy equipment, no complex techniques just a skillet, a mixing bowl, and some fresh ingredients. But the magic happens in the way the cake bakes: it gets a lightly caramelized edge, a tender crumb in the middle, and a top dotted with juicy strawberries that sink slightly into the batter, creating pockets of sweetness.
I love making this recipe because it’s forgiving. Sometimes, I swap out almond flour for oat flour, or coconut sugar for brown sugar, and it still turns out perfect. It’s also incredibly versatile. You can serve it warm with a scoop of vanilla ice cream, whipped cream, or even enjoy it cold for a sweet breakfast treat. And, most importantly, every time I make it, my kitchen fills with that unmistakable smell of strawberries and vanilla it instantly brings everyone to the table.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for a perfectly tender Gluten Free Strawberry Skillet Cake:
- 1 ½ cups almond flour (or a gluten-free flour blend)
- ½ cup coconut sugar (or brown sugar)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs, at room temperature
- ¼ cup coconut oil, melted (or unsalted butter)
- 2 teaspoons vanilla extract
- ¼ cup milk (dairy or almond milk)
- 1 ½ cups fresh strawberries, hulled and sliced
- Optional: powdered sugar for dusting
Little Kitchen Secrets:
- Make sure your eggs are at room temperature; it helps the cake rise better and gives it a lighter texture.
- For extra flavor, lightly toast your almond flour in the skillet for 3–4 minutes before mixing it adds a subtle nutty aroma.
- If your strawberries are very juicy, pat them dry with a paper towel before adding them to the batter to avoid a soggy bottom.
How I Make It, Step by Step
- Preheat the Oven: I set my oven to 180°C (350°F) and lightly grease a 9-inch oven-safe skillet with coconut oil.
- Mix Dry Ingredients: In a medium bowl, I whisk together almond flour, coconut sugar, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, I beat the eggs, then mix in melted coconut oil, vanilla extract, and milk.
- Blend Together: I pour the wet ingredients into the dry and gently fold until just combined. The batter should be thick but pourable.
- Prepare Strawberries: I fold in half of the sliced strawberries into the batter for bursts of flavor. The rest go on top before baking.
- Bake: Pour the batter into the prepared skillet, smooth the top, and arrange the remaining strawberries on top. Bake for 25–30 minutes, until a toothpick comes out clean.
- Cool & Serve: Let the cake cool for 10–15 minutes, then serve warm or at room temperature.
How I Serve It at Home
I love serving this cake straight from the skillet, warm and fragrant. Sometimes, I add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. A light dusting of powdered sugar always makes it feel a little more special. It’s perfect for sharing over afternoon tea, as a dessert after family dinner, or even as a sweet breakfast on a slow weekend morning.
I’ve even brought it to friends’ homes for dinner parties — it’s always a crowd-pleaser, and everyone loves the rustic, homey look of a skillet cake topped with fresh strawberries.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep leftovers covered in the skillet or transfer to an airtight container. It stays fresh for 2–3 days at room temperature or up to a week in the fridge.
- Reheating: Warm slices in the microwave for 15–20 seconds, or pop the whole skillet in a 160°C (320°F) oven for 5–7 minutes.
- Make-Ahead: You can prepare the batter ahead of time and store it in the fridge for 12 hours. Just bake as usual when ready.
100-Word Short Version
This Gluten Free Strawberry Skillet Cake is a cozy, one-pan dessert that’s tender, fruity, and easy to make. I mix almond flour, coconut sugar, eggs, coconut oil, and milk into a thick batter, fold in fresh strawberries, and bake in a greased skillet. The top gets dotted with more strawberries before baking, creating a lightly caramelized, juicy finish. Serve warm with whipped cream or ice cream for a simple, heartwarming treat. Perfect for family gatherings, tea time, or a sweet breakfast, this cake is a delightful combination of simplicity, comfort, and flavor guaranteed to make everyone smile.
Recipe Card Section
⏱️ Time:
- Prep: 10 min
- Cook: 25–30 min
- Total: 35–40 min
🛒 Ingredients:
- 1 ½ cups almond flour
- ½ cup coconut sugar
- ½ tsp baking soda
- ¼ tsp salt
- 3 large eggs, room temp
- ¼ cup coconut oil, melted
- 2 tsp vanilla extract
- ¼ cup milk
- 1 ½ cups fresh strawberries, sliced
- Optional: powdered sugar
👩🍳 Instructions:
- Preheat oven to 180°C (350°F) and grease a 9-inch skillet.
- Whisk dry ingredients in a bowl.
- Beat eggs, add coconut oil, vanilla, and milk.
- Combine wet and dry ingredients until just mixed.
- Fold half the strawberries into the batter.
- Pour batter into skillet, smooth top, arrange remaining strawberries.
- Bake 25–30 min until a toothpick comes out clean.
- Cool 10–15 min, serve warm or at room temperature.
📝 Notes:
- Use room-temperature eggs for better rise.
- Pat strawberries dry to prevent soggy cake.
- Toast almond flour for a nuttier flavor.
- Store covered at room temp 2–3 days, in fridge up to 1 week.
🍽️ Nutrition (per serving, 8 servings):
Calories: 220 kcal
Sugar: 12 g
Sodium: 100 mg
Fat: 15 g
Saturated Fat: 3 g
Unsaturated Fat: 12 g
Carbs: 18 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 50 mg
Gluten Free Strawberry Skillet Cake
- Prep Time: 10 mins
- Cook Time: 25-30 mins
- Total Time: 35-40 mins
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Warm, tender, and bursting with juicy strawberries, this Gluten Free Strawberry Skillet Cake is the perfect cozy dessert. Easy to make and delicious to share, it’s a one-pan wonder that brings joy to any table.
Ingredients
- 1 ½ cups almond flour
- ½ cup coconut sugar
- ½ tsp baking soda
- ¼ tsp salt
- 3 large eggs, room temp
- ¼ cup coconut oil, melted
- 2 tsp vanilla extract
- ¼ cup milk
- 1 ½ cups fresh strawberries, sliced
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 180°C (350°F) and grease a 9-inch skillet.
- Whisk dry ingredients in a bowl.
- Beat eggs, add coconut oil, vanilla, and milk.
- Combine wet and dry ingredients until just mixed.
- Fold half the strawberries into the batter.
- Pour batter into skillet, smooth top, arrange remaining strawberries.
- Bake 25–30 min until a toothpick comes out clean.
- Cool 10–15 min, serve warm or at room temperature.
Notes
Use room-temperature eggs for better rise. Pat strawberries dry to prevent soggy cake. Toast almond flour for nuttier flavor. Store covered at room temp 2–3 days, in fridge up to 1 week.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg
Conclusion
Making this Gluten Free Strawberry Skillet Cake always feels like magic. Every time I slice into it, the juicy strawberries glisten and the warm aroma fills my kitchen with happiness. It’s simple, comforting, and full of love just like the memories I hope you create while making it. Cooking doesn’t have to be complicated; it’s about joy, family, and the smiles that come with sharing something delicious. I hope this recipe brings a little sweetness and warmth to your home, just like it has to mine.